Tasteology Prawn and Crème Fraîche Rigatoni
with Samphire
To celebrate the launch of the beautiful online series Tasteology, we’ve put together a special recipe. Tasteology is a series that explores the science behind taste and combines crazy, beautiful film-making with comments from the world’s leading food experts. One of the themes in episode one is ‘foraging’ and nothing epitomises foraging quite like British coastal samphire! Watch the series whilst you eat tonight’s dinner at www.aeg.co.uk/tasteology
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Echalion Shallot
1
Garlic Clove
3
Chives
1
Green Beans
400
Rigatoni Pasta
(Contains Cereals containing gluten)
250
Tiger Prawns
(Contains Crustaceans)
1
Creme Fraiche
(Contains Milk)
1
Lemon
1
Samphire
Nutritional information
Utensils
Instructions
Put a large pot of water on high heat and bring to the boil. Cut the shallot in half through the root, peel and then chop into very small cubes (¼cm or as small as you can!). Peel and grate the garlic (use a garlic press if you have one!). Finely chop the chives or snip them with scissors if you have some. Chop the ends of your green beans, then chop in half.
Heat a frying pan on medium heat and add a glug of oil. Add the chopped shallots and cook gently for 5 mins, stirring frequently until soft. When your shallots are soft add your garlic and cook for 1 minute more. Now pop the rigatoni into your boiling water to cook for 10 mins. After 5 mins, add the green beans to the pasta for the last 5 mins.
Once your garlic has cooked for a minute, add the prawns to the pan and cook for 5 mins, turning the prawns every minute or so to make sure they cook evenly. When the prawns are nice and pink, stir in the crème fraîche. Cook for 2 mins until the sauce is bubbling and the prawns are cooked through. Tip: The prawns are cooked when the centres are white.
When the prawns are cooked, season your sauce with a pinch of salt, a good grind of black pepper and squeeze in the juice of half the lemon. Taste your sauce and adjust with more salt or lemon juice if you feel it needs it. Keep your sauce to one side as you cook the samphire.
Rinse the samphire quickly under cold water. Tip: This will help it steam rather than fry when you cook it. Heat a saucepan over medium heat. Add a glug of olive oil to the pan and cook the samphire for 2 mins until hot but not fried. Finish the samphire with the juice from the leftover lemon.
Drain your pasta and beans into a colander and then return to the pot off the heat. Tip: Reserve some of the pasta cooking water, you can use it to loosen up the sauce if it needs it later. Season your pasta with a pinch of salt and some black pepper, then stir in the prawns and add the sauce to your pasta and beans in the pot. Mix well and if the sauce is a bit thick add a splash of your reserved pasta water to loosen it up! Finish the dish with the chopped chives.
Serve your pasta in bowls and make sure your prawns are shared out evenly! Top with your samphire and enjoy the fruits of the sea!
